Source:

Classifications: Desserts

Qty Measure Ingredient

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6 tablespoons margarine

4 ounces unsweetened chocolate

1/3 cup skim milk

1/3 cup apricot preserves with NutraSweet

or apricot spreadable fruit

1 teaspoon vanilla

1/2 cup all-purpose flour

10 3/4 teaspoons Equal for Recipes or 36 packets

Equal Sweetener or 1 1/2 cups Equal Spoonful

1/2 teaspoon baking powder

1/8 teaspoon salt

1/8 teaspoon cream of tartar

1/3 cup coarsely chopped walnuts, optional

Instructions: Heat margarine, chocolate, milk and apricot preserves in small saucepan, whisking frequently, until chocolate is almost melted. Remove from heat; whisk until chocolate is melted. Whisk in egg yolk and vanilla; mix in combined flour, Equal, baking powder, and salt until smooth. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in walnuts if desired. Pour batter into greased 8-inch square baking pan. Bake in preheated 350*F oven until brownies are firm to touch and toothpick comes out clean, 18-20 minutes (do not overbake). Cool on wire rack. Serve warm or at room temperature.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One serving (one brownie) equals 1/2 bread, 1 fat; also, 99 calories, 80 mg sodium, 13 mg cholesterol, 9 gm carbohydrate, 2 gm protein, 7 gm fat.

55% calorie reduction from traditional recipe.

Serves: 16

Food Exchanges: